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Kevin Curry

Rotisserie Chicken Salad Recipe

Hey there fit foodie! Today I want to show you a quick and easy way to use leftover rotisserie chickens to make a rotisserie chicken salad. You can use the rotisserie chicken breast or chicken thighs, depending on what you have more of on hand. Chicken breast is leaner, but chicken thighs are more juicy. Rather than making the chicken from scratch (which you absolutely cook with the aid of a slow cooker), store bought rotisserie chicken makes putting this together a breeze. Read on below for tips and tricks to make this recipe a success in your kitchen.

This chicken salad is like what would happen if my two favorite things—guacamole and chicken salad—were to make a baby. The creaminess of the avocado is a great replacement for mayo, and the yogurt (I used regular but if you have Greek yogurt, that is a great alternative) and lime gives it just the right amount of tanginess. A dash of salt and pepper to taste and you have got yourself a winning recipe.

Unfortunately chicken salad does not freeze well, so you’ll have to finish what you make within a few days. On the plus side, you can dress it up in multiple ways to make this a chicken salad recipe that puts all other salad recipes to shame. Make chicken salad sandwiches for your lunch this week, or use some whole wheat tortillas for rotisserie chicken salad pinwheels. For those who are watching their carb intake, you can grab some cool and crisp lettuce to make chicken salad lettuce wraps. Talk about versatile!

If you enjoyed this easy rotisserie chicken salad recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!

Rotisserie Chicken Salad Recipe


4 Servings

  • 1lb rotisserie chicken meat, breast, chopped into small pieces
    • Substitute: canned chicken breast meat (drained)
  • 1 large ripe avocado
  • 3 heaping tablespoons plain yogurt (I used YQ plain)
  • 1 celery stalk (stick), chopped
  • 1/2 green (or colorful) bell pepper, diced
  • 1/3 cup red onion, diced
  • juice from 1 lime (optional)
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon garlic powder (optional)
  • sea salt & pepper to taste


Step 1

Mix together the avocado and yogurt first in a large bowl. Then fold/mix in the rest of the ingredients until thick and chunky.  Enjoy on a bed of mixed greens or with whole wheat bread or pita with lettuce and tomato.

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Prep 5min
Cook 5min
Total 10min
# of servings4

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!